Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Bacillus Coagulans and its Spore as Potential Probiotics In the Production of Novel Shelf- Stable Foods

A. Poshadri^1*. Deshpande H. W². Khodke U. M³, Katke S.D¹

¹Department of Food Processing Technology, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India

²Department of Food Microbiology and Safety, Vasantrao Naik Marathwada Agricultural University, Parbhani, India.

³College of Food Technology, Vasantrao Naik Marathwada Agricultural University, Parbhani, India.

Corresponding Author Email: achinna.fst@gmail.com

Abstract:

The synbiotic foods with therapeutic activities have been beneficial to gut health and immunity development, including Bacillus coagulans as the probiotic microorganism. It is preferred over other lactic acid bacteria (LAB) as it can produce spores. It is grown in the pH range of 5.5 to 6.2 and releases spores at 37 °C. These microbial spores can withstand environments with high temperatures, acidic conditions, and salinity, making it a viable probiotic organism for production of novel shelf-stable foods. It has become an essential ingredient in the functional food industry due to its probiotic characteristics and great resistance to stressful conditions. For extensive commercial use and a wide range of food applications, apart from probiotic characteristics, a probiotic organism must be cost-effective, convenient and remain viable throughout the processing, storage and consumption. The non-spore- forming lactic acid bacteria can be utilized to make probiotic products and fermented dairy products under controlled processing and storage conditions. The spore- forming probiotic organism can be delivered into the human gut through novel food products derived from cereals, legumes, fruits and vegetables, confectionery products, and meat and non-dairy products. This has led to the development of convenient and shelf-stable non-dairy probiotics. These non-dairy-based probiotics are cheaper, resilient against various processing conditions, high in bioactive components, and can mitigate the risk of lifestyle diseases and reduce. Further, lactose intolerance is associated with the consumption of dairy probiotics. Therefore, this review aimed to assess the utilization of probiotic Bacillus coagulans spores in emerging shelf-stable novel non-dairy products with probiotic potential.

Keywords:

Bacillus coagulans; Functional food; Probiotic foods; Probiotic spores; Thermo stability

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